Vacuum brewed beverage machine and vacuum brewing method

ABSTRACT

The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top can be elevated until the upper edge of the vessel seals against a top seal. With the top sealed, the desired amount of water is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn. Alternatively, the vacuum can be pulsed by turning it on and off several times during the brewing cycle. After the beverage has brewed for the desired amount of time, the vacuum is removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel. The contents of the chamber are then strained to remove solids from the beverage.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.13/749,436 filed on Jan. 24, 2013, which is a divisional of U.S. Pat.No. 8,383,180, filed on Oct. 28, 2009, both of which are incorporatedherein by reference in their entireties.

BACKGROUND OF THE INVENTION

The present invention is directed toward a beverage brewing machine thatbrews a beverage in a vacuum and more particularly, toward a machinethat evacuates a chamber for creating a vacuum in which chamber thebeverage is brewed. The invention is also directed to the method ofbrewing in a vacuum.

Brewed beverages, such as coffee or tea, are very popular and commonamong many types of people in various cultures and in numerous countriesaround the world. Getting the best quality brew in the most efficientmanner has been the goal of many coffee and tea brewers for many years.

Over the last two decades the coffee and tea industry has evolved from acommodity based industry to one of specialty products, retail outletsand consumer driven increase of quality and cost. Starbucks Corporationsparked the evolution within the industry in the United States resultingin retail concept and beverage concept innovation, the birth of the USstyle “Café Culture” and consumer demand for better quality coffeeproducts. However, this entire evolution of the coffee industry wasbuilt on the methods and technologies developed over 80 years ago.

The French press was invented in the 1850's. The espresso machine wascreated in 1822. Emerson's vacuum brewer was invented in 1922. MelittaBentz's coffee filters were invented in 1908. There have been numerousmodifications, improvements and automations to these processes andapparatuses over the years. However, despite the explosion of beverageand retail innovation over the last two decades not one significant newbrewing/infusing process has emerged.

In 2006 The Coffee Equipment Company launched “the Clover”, which is anautomated French press, capable of making a hot beverage in less than 60seconds. The apparatus proved that there is a need for single serving,quick turn over and created a niche in the industry where ultra premiumcoffees could now be brewed and served by the cup in an acceptableretail turnover rate. The Coffee Equipment Company was soon recognizedfor their “Clover” by Starbucks and was purchased in 2008. The purchasecreated a void in the market for a single serving brewer capable ofcreating ultra premium drinks in under 60 seconds.

The “cold brewing” of coffee and tea has also been practiced forcountless years in countries around the world. This process involves thesoaking and or brewing/infusing of coffee or tea with room temperaturewater in a vessel for 12 to 24 hours. This process is considered by manyas the optimal method to extracting the right solid from the driedmedia. However, the process takes too much time for the typicalconsumer.

The niche created by the “Clover” and the “cold brewing” method becamethe inspiration for the development of the inventive process andapparatus described herein. The goal was to create a process that couldbe versatile enough to be used to brew both coffee and tea, as well asto brew using both with hot and cold water. The invention is acompletely new and unique process which does not adhere to any of therestrictions or methods of anything that has ever existed. The process,which brews in a vacuum environment, has tremendous range in all theparameters and can be utilized to brew as quickly or slowly, as hot oras cold as desired in less time then conventional methods allow.

The term “vacuum” has been used in the past in connection with thebrewing of coffee. For example, in 1922 Emerson was issued U.S. Pat. No.1,674,857 for a “vacuum” brewing process. This conventional processinvolves an upper and lower vessel. The lower vessel holds water and isplaced above a heat source. The upper vessel holds the dried media orcoffee. The upper vessel, resembling a funnel with a long neck, sitsatop the lower vessel. The long stem from the upper vessel goes downinto the lower vessel below the water level. The two are connected viaan airtight seal at the top of the lower vessel and the beginning of theneck for the upper.

When the water is heated it rises through the tube into the upper vesseland saturates the dried media in the funnel of the upper vessel. Oncethe heat is removed a “vacuum” occurs in the lower vessel as the watervapor contracts as it cools. The resulting vacuum creates a suctionwhich pulls the liquid from the upper vessel back down to the lowervessel. Therefore, the “vacuum” acts as a mechanism to create extract orto suck the liquid through the coffee and filter in order to separatethe two. There is no point where the coffee or dried media brew inside avacuum during the process defined by Emerson. Similar systems are shownin U.S. Pat. No. 6,295,920 to Barden et al. and U.S. Pat. No. 2,467,817to Dietz.

Automated “vacuum” brewers such as Starbucks's “Clover” operate underthe same principal of brewing under normal atmospheric conditions whileusing suction/vacuum pressure below a filter as a mechanism to separateliquid from solids. There is no suggestion of brewing the water anddried media completely inside a vacuum chamber while negative pressureis occurring.

In 1935 Davis was granted U.S. Pat. No. 2,079,603 that describes acoffee maker wherein a “vacuum” is partially created to aid as amechanism to create movement within the brewing apparatus. During thebrewing process the heating of the water creates steam pressure whichactually suspends the upper vessel like a hot air balloon above asteaming pot of water. When the heat is removed the steam pressure coolsthus creating a vacuum, allowing the upper vessel, with dried media(coffee) to descend into the hot water. When the vacuum has pulled allavailable water inside the vessel, outside air is pulled in through theopen spouts through the coffee creating a bubbling action.

The liquid in the Davis system is not boiling or bubbling due to a lackof surface pressure, but is bubbling due to the air which is gettingpulled in through available vents into the process chamber. Since theentire apparatus is not sealed there is no possibility for the brewingto occur in a stabilized vacuum. Nor is there any mention of the brewingprocess occurring in a vacuum.

Although coffee, tea and other beverages have not previously been brewedin a vacuum, it has been suggested to use a vacuum to cook other foodproducts. For example, in 1940 Smaltz was granted U.S. Pat. No.2,203,638 for a “Vacuum Cooking and Cooling” process for the processingof pie fillings, fruit preserves or the similar food products. Accordingto the patent, a vacuum is pulled until all evaporation is complete.This is achieved by continuously running the vacuum pump and expellingthe vacated vapor and air while the vacuum component of the process isbeing applied. There are no one way valves or manual valves that wouldallow for the vacuum to be regulated at anything other than the maximumcapacity of the pump which is −29 Hg in.

As the Smaltz's patent states, 29 inches of mercury vacuum will causethe pie filling to rapidly cool thereby halting the cooking processwhile allowing the product to cool rapidly without separating. Hementions that the vacuum/cooling process is a part of the process toreach a final finished product, whereas the removal of water vapors andtemperature is defined as part of the “cooking” and “cooling” process.Cooking is defined as preparing under the application of heat.Therefore, Smaltz is only cooling with a vacuum, not cooking and thereis no suggestion therein that his process can be used to brew coffee ortea or other beverage.

U.S. Pat. No. 2,885,294 issued to Larson in 1959 for an inventionentitled “Oven and Method of Preparing Food”. The patent describes thebeginning of the cooking process where a super atmospheric cycle or a“downward displacement” method are utilized to remove ambient air, whichis replaced by steam pressure to cook the foodstuff quickly, withoutcontaminants and without “impregnating” or saturating the interior ofthe foodstuff with water molecules. The ambient air is removed toprevent the loss of vitamins or nutritional elements as well as to avoidthe “impregnation” and or saturation of the foodstuff with watermolecules during the cooking process.

Larson mentions using a vacuum pump in the beginning of the cookingprocess for the sole reason of removing ambient air. This void is thenfilled with the expanding gasses of steam which is heated further by theheated walls of the oven, thus resulting in a positive pressureatmosphere. The cooking, therefore, does not actually take place in avacuum. Furthermore, there is no suggestion in Larson that his processcan be used to brew coffee or tea.

A need clearly exists for a beverage brewing machine and process thatcan provide a quick and efficient method for brewing a high qualitybeverage. It has been found that this can be accomplished by the properuse of a vacuum. To Applicant's knowledge, no one has attempted to brewcoffee or tea or other beverage utilizing a vacuum in the chamber inwhich the beverage is brewed.

SUMMARY OF THE INVENTION

The present invention is designed to overcome the deficiencies of theprior art discussed above. It is an object of the present invention toprovide a beverage brewing machine and process that can be used to brewa beverage, such as coffee or tea, or other dried media in cold or hotwater.

It is another object of the present invention to provide a beveragebrewing machine and process that allows the beverage to be brewed in avacuum chamber.

It is a further object of the present invention to provide a beveragebrewing machine and process that allows a beverage to be brewed quicklyand easily.

In accordance with the illustrative embodiments demonstrating featuresand advantages of the present invention, the desired amount of groundcoffee, tea, herbs or other material is placed in a chamber of glassvessel. The vessel is then placed on a moveable table top while it is inits lowered position. The table top is then elevated until the upperedge of the vessel seals against a top seal. Once the top is sealed, thedesired amount of hot water, in a temperature range of about 185°-212°F., is introduced into the chamber through a port in the top.Thereafter, a vacuum is drawn in the chamber by activating a valve orturning on a vacuum pump which also communicates with the chamberthrough an additional port. The vacuum within the chamber is held withinthe range of about −5 to −20 Hg inches and using an external heatsource, the liquid within the chamber is maintained at about 185-212° F.Alternatively, the vacuum can be pulsed. That is, it can be turned onand off several times during the brewing cycle. After the beverage hasbrewed for the desired amount of time, the heat and vacuum are turnedoff, the chamber is returned to atmospheric pressure and the table topis lowered to release the vessel. The contents of the chamber are thenstrained to remove solids from the beverage.

Other objects, features, and advantages of the invention will be readilyapparent from the following detailed description of a preferredembodiment thereof taken in conjunction with the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

For the purpose of illustrating the invention, there is shown in theaccompanying drawing one form that is presently preferred; it beingunderstood that the invention is not intended to be limited to theprecise arrangements and instrumentalities shown.

FIG. 1 is a schematic representation of a beverage brewing machineillustrating the features of the invention.

FIG. 2 is a schematic representation of a portion of a beverage brewingmachine, showing a modified brew chamber.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

Referring now to the drawing there is shown in FIG. 1 a schematicrepresentation of a beverage brewing machine constructed in accordancewith the principles of the present invention. The entire process for thebrewing/infusing dried media such as coffee, tea or herbs, in accordancewith the invention, takes place inside a sealed vacuum chamber 3. Thischamber 3 may comprise but is not limited to, a vessel as the main bodyof the vacuum chamber, wherein the hot or cold water and dried media 19will remain throughout the process. A seal may be created by a top orlid 15 with a gasket of silicone or a similar material to create theairtight seal between the vessel 3 and the lid 15. The lid 15 may haveone or more ports, such as shown at 20 and 21, which may be utilized forevacuation of atmosphere, pressure transducers/sensors/switches, gaugesand or for directing water into the chamber.

Means are also provided for applying pressure between the lid 15 and thevessel or chamber 3 to insure that the gasket creates a proper seal.This is accomplished through the use of a lift table having a tablesurface 24 on which the vessel 3 is placed. The table surface 24 issupported by a frame comprised of an angle bracket 23 a and a verticalbracket 23 b. The vertical bracket 23 b slides in a fixed linear slidesupport 22 and can be moved up and down through the movement ofadjustable arms 25 a, 25 b and 25 c. A hold down clamp 26 holds thetable surface 24 with the vessel 3 placed thereon in the upper sealedposition as seen the FIG. 1. The foregoing is, of course, by way ofexample only. The lift or pressure to achieve a proper seal may becreated with the use of many other available lifting mechanisms such ashydraulic or pneumatic pistons, gas springs, screws, pulleys, latches,clamps or twist lock systems known in the art. As should also be readilyapparent to those skilled in the art, in lieu of holding the lid 15still and moving the vessel 3, one could hold the vessel fixed and movethe lid downwardly to create a seal or both could move toward the other.

The vessel or brew chamber 3 could be in the form of a glass vessel 18.High temperature tempered glass with properties such as that sold underthe PYREX trademark would be most suitable for the invention due to thetemperature resistance, transparency and the chemical resistance. Thetransparency of the glass allows for one to visually inspect the processduring the brewing/infusing cycle, while also allowing for avisual/theatrical element which allows not just the operator but theaudience/customer an opportunity to see the process to completion. Thechemical resistance of the glass is required to ensure that the vesselcan be washed after each use without retaining any oils or flavors fromthe previous brew cycle, so as not to contaminate the beverage. Thislack of residual flavors from pervious cycles gives the process theability to brew both coffee and tea without contaminating the taste ofthe beverages.

The process and apparatus may use an energy source 27 which may createlight or heat or both, during the brewing/infusing cycle. Adding lightabove, below or behind the vessel while brewing creates an illuminationof the contents of the vessel. The light allows the operator to inspectand the audience to observe the movement of the liquid and dried mediaduring the brewing/infusing process. This light may also providenecessary heat to help maintain liquid temperature during thebrewing/infusing cycle. The heat may be transmitted to the glass 18 andthe liquid 19 in order to offset the temperature loss of the liquid whenthe initial vacuum is evacuated. This heat may be required in order tomaintain the proper temperature range of the liquid during the process.

The process works best when the heated water is in the range of about185°-212° F. for hot brewing/infusing. This temperature is required toproperly brew and/or infuse the dried media. Temperatures above thisrange may “burn” or “scorch” the desired solids inside the dried mediaas well as “over extract” the solids from the dried media, thus possiblyresulting in an undesirable flavor or beverage. If temperatures belowthe desired range are utilized during the hot brew/infuse cycle theprocess will not fully achieve the extraction of the desired solids thusresulting in an underdeveloped flavor or beverage. However, the “coldbrewing/infusing” process achieves the proper extraction of solids dueto the prolonged brew/infuse time of 0.5-5 hrs while under a controlledvacuum pressure.

The hot water process requires that the temperature range be maintainedwithin the necessary range throughout the brewing/infusion process inorder to properly extract the desired solids. Temperature loss of thehot liquid can occur when a vacuum is created within the chamber 3, whenthe water begins to boil below temperature and the water vapors areremoved. At standard atmospheric pressure, water boils at 212° F.However, a “boiling” effect occurs when the vacuum decreases airpressure above the liquid thus allowing the water to become unstable and“boil” although under 212° F.

The cooler the temperature of the water, the deeper the vacuum needs tobe in order to achieve the “boiling” action. Rather than continuouslypull a deep vacuum to maintain the “boiling” action of the liquidthroughout the process in order to cool and rapidly remove the watervapors from their “foodstuff” as done in the Smaltz's and Larson'sprocesses described above, the present hot water process is designed toregulate the predetermined negative pressure, within the optimal rangeof vacuum pressures at about −5 to −20 Hg in (inches of mercury)throughout the brewing/infusing process. This regulation is necessary inorder to allow for the hot water to boil below temperature at the startof the brewing/infusing process in order to start a release of gassesfrom within the dried media. The “boiling” action occurs once the vacuumenters the desired range and the vacuum becomes regulated. This“boiling” action would slow or stop because of temperature loss. Thesegasses are created as a result the pores of the dried media opening upwhile under the regulated vacuum, allowing water molecules to displacethe gases inside the pores of the dried media and rise to the surface.This occurrence continues the agitation and movement of the liquid anddried media, throughout the remainder of the brewing/infusing cycle,which is essential to the brewing/infusing process.

The release of gasses as just explained eliminates the need to use adeepening vacuum pressure to maintain the movement of the waterthroughout the brew/infuse cycle, therefore minimizing temperature andwater vapor loss, thus allowing the liquid and dried media to staywithin the necessary temperature range. As pointed out above, a sourceof energy 27 may also be used, and may provide heat to offset orminimize temperature losses during the brewing/infusing process and toprovide light to add a visual aid and or theatrical element to theprocess, or both.

The temperature of the liquid for the hot water process may be achievedand maintained by numerous available methods. Methods for heating thewater to the desired temperature may include but is not limited toavailable mechanisms such as hot water holding tanks, as seen inconventional commercial brewing equipment or hot water on demand heatexchange systems, similar to those utilized commercially and in homeswhich replace traditional hot water heaters. A modified version of the“hot water on demand” system 5 may be used with a variable volumeregulating valve 9 (similar to omega.com # FLV400) in order to decreaseor increase the contact time of the liquid while passing throughout theheat exchanger/block. Such control of contact time would allow theoperator to change the exact temperature of each specific brew cycle forthe specific ideal temperatures that the tea or coffee might need tocreate the best final product. A thermister 8 may be used to read thetemperature of the liquid exiting the heat exchanger, therefore sendingthe information to the “PLC” 16 or digital control system, which mayincrease of decrease the flow of the liquid through the heat exchangerin order to regulate to the desired temperature. Whereas, the moretraditional hot water holding/heating tanks 5 may achieve the regulationof temperature using available means such as, but not limited to, gasmechanical thermostats or thermocouples 6 in communication with thecontrol unit 16.

The inventive process also requires that there be a means of evacuatingthe atmosphere from the brew/infusion chamber 3. The process requiresthat the evacuation of atmosphere is achieved quickly, therefore suchavailable mechanisms as vacuum pumps 1 and a venturi vacuum may beutilized to achieve evacuation in the required time. The preferredapparatus is a vacuum pump 1, purchased from KNF. This pump may belocated internally or externally of a housing for the machine dependingon mechanical configurations.

The vacuum system may be controlled by a central control unit, such as aPLC 16, or may be controlled with more conventional methods such astimers and relays. The negative pressure may be, but is not limited to,regulated with the use of a mechanical vacuum switch 12 which activatesa means of stopping the evacuation, by deactivating the pump or closinga valve, when the desired set point of negative pressure is attained. Inthe event that there is a leak and pressure inside the chamber risesabove the set limit. The vacuum pump may operate in conjunction withelectrically controlled valves 10 to avoid starting and stopping thepump if needed to maintain proper pressure during the cycle. A vacuumgauge 14, visible to the operator, can be used to show the pressurewithin the vessel 3.

The basic mechanical functions of all process parameters can becontrolled individually through low tech available mechanisms such astimers, thermostats, relays and mechanical switches and buttons.However, the system may be automated by controlling process parametersthrough the use of a central control unit such as a PLC 16 (programmablelogic controller) with external visual displays 17 and buttons. Thecentral control unit can allow for greater accuracy with each processparameter. In addition to the basic control of process parameters, thecentral control unit can add the capability to allow for the creation ofspecific brewing parameters or “recipes” for individual coffees, teas,or herbs. This may allow the user to program a specific name of theproduct to be brewed and the exact parameters such as, but not limitedto, water temperature, vacuum pressure, brew time, hold times, andliquid volumes.

The Central control unit may also allow the apparatus to be linked intoa network via, Ethernet or Wi Fi. This connectivity may allow access viathe local network or remote access to data such as a variety ofaccounting information, error codes, service alerts, as well as theability to change or alter standard system process parameters and add oredit “Recipes”.

As should be readily apparent from the forgoing, the apparatus describedabove is used in the following manner. The desired amount of groundcoffee, tea, herbs or other material is placed in the chamber 3 of theglass vessel 18. The vessel is then placed on the moveable table top 24while it is in its lowered position. The table top is then elevateduntil the upper edge of the vessel 18 seals against the top 15. Once thetop is sealed, the desired amount of hot water, in a temperature rangeof about 185°-212° F., is introduced into the chamber 3 through the port20. (In lieu of introducing hot water into the chamber, it is alsopossible to provide an arrangement wherein cold or tap water is used andthe combined water and brewing material are then heated to the desiredtemperature.) Thereafter, a vacuum is drawn in the chamber 3 byactivating valve 10 and/or turning on vacuum pump 1 which alsocommunicates with the chamber 3 through port 20.

The vacuum within the chamber 3 is preferably held within the optimalrange of about −5 to −20 Hg in. Using the energy source 27 or some otherexternal heat source, the liquid within the chamber 3 is maintained atthe desired temperature of about 185°-212° F. Alternatively, it has beenfound that good results are achieved if the vacuum is pulsed. That is,after the dried media is mixed with water, it is put under a vacuum forabout 5 seconds and then brought back to atmospheric pressure forapproximately 30 to 60 seconds. The vacuum is then reapplied for another5 seconds. This is, of course, by way of example only as the process isnot limited to these on/off times or to the number of pulses that may beapplied during each brewing cycle. As should be readily apparent, theCentral control unit can be used to control the brewing cycle and thenumber and duration of pulses as desired.

After the coffee, tea or other beverage has brewed for the desiredamount of time, the heat and vacuum are turned off and the chamber isreturned to atmospheric pressure. The table top 24 is then lowered torelease the vessel 18. The contents of the chamber can then be strainedby any traditional means such as by using French press screens or paperfilters.

The separation of liquid and media may also occur as an automated stepin the process. This process would occur once the brewing is completeand the vacuum is released. The pump 1 could then activate and, throughproper valving, pressurize the brew chamber, forcing the liquid througha screen below the coffee grounds or other media and out a one way valvein the bottom of the chamber. Such a step would, of course, require amodified brew chamber. Referring to FIG. 2, an embodiment of a modifiedbrew chamber 18 is shown that includes a one way valve 31 in the centerof the base and a screen 33 to cover the inside bottom of the vessel inorder to separate the solid media from the liquid during the dispensingprocess.

The present invention may be embodied in other specific forms withoutdeparting from the spirit or essential attributes thereof andaccordingly, reference should be made to the appended claims rather thanto the foregoing specification as indicating the scope of the invention.

What is claimed is:
 1. An apparatus for brewing beverages comprising: avessel having a single chamber and an open top; a lid configured toconnect to the vessel top and seal the chamber from atmosphere; a portconfigured to communicate water through the lid; a port configured tocommunicate vacuum pressure through the lid and connected to a vacuumsource located outside of the chamber; and a surface configured to movethe vessel towards the lid to connect and seal the lid onto the opentop.
 2. The apparatus of claim 1, wherein the surface is configured tomove the vessel directly up toward said lid.
 3. The apparatus of claim1, wherein the port configured to communicate water and the portconfigured to communicate vacuum are the same port.
 4. The apparatus ofclaim 1, wherein the port configured to communicate water and the portconfigured to communicate vacuum are different ports.
 5. The apparatusof claim 1, further comprising: an energy source configured to heatwater.
 6. The apparatus of claim 5, wherein the energy source isconfigured to heat the water between 185° and 212° F.
 7. The apparatusof claim 1 further comprising: a screen configured at a bottom of thechamber.
 8. The apparatus of claim 1, wherein the vacuum source is avacuum pump.
 9. The apparatus of claim 1, wherein the vacuum sourcecomprises a venturi vacuum.
 10. The apparatus of claim 1 furthercomprising: a one-way valve in fluid communication with at least one ofthe port configured to communicate water through the lid and the portconfigured to communicate vacuum pressure.